How To Cook Shumai Food

STEAMED PORK-AND-MUSHROOM SHUMAI

Steps:

• Make the filling: Peel the ginger by scraping it with a spoon, then grate 1 tablespoon. Stem and finely chop the mushrooms. Combine the ginger, mushrooms, scallion, pork, soy sauce, rice wine, sesame oil and cornstarch in a large bowl. Season with salt and pepper. Mix well with your hands until all of the ingredients are incorporated.
• Form the dumplings: Place a damp paper towel over the wonton wrappers to keep them from drying out. Remove 1 wrapper and brush with some of the beaten egg.
• Make a circle with your thumb and index finger; lay the wrapper on top, nudging it down to create a cup. Add 2 teaspoons filling, then pat the filling down with the back of a spoon.
• Fold the overhanging wrapper edges down, leaving the filling exposed. Press the wrapper firmly around the filling. Pat the top and bottom of the dumpling to make it flat.
• Top the dumpling with a dried goji berry or 1 each frozen pea and carrot. Repeat to form the remaining dumplings.
• Steam the dumplings: Cut out a round of parchment paper to fit in a bamboo steamer and punch holes in the paper to let steam through. Line the steamer with the parchment and brush with vegetable oil; arrange the dumplings in the steamer and cover. Put the steamer in a wok or skillet with a few inches of boiling water, making sure the water does not touch the bottom of the steamer. Steam the dumplings 8 to 10 minutes, or until the pork is cooked through.
• Make the sauce: Combine the chile paste and soy sauce in a small shallow bowl. Serve with the dumplings for dipping.

HOW TO COOK SHUMAI

Steps:

• Combine all of the filling ingredients except the water chestnuts. Add 2 pounds (907 g) of large peeled and deveined shrimp, 1 pound (454 g) of ground pork, 3 tablespoons (45 ml) of toasted sesame oil, 3 tablespoons (45 ml) of soy sauce, 1 tablespoon (8 g) of cornstarch, 3 tablespoons (11 g) of fresh ginger that's been peeled and grated, 5 smashed cloves garlic, 4 chopped green onions, 4 egg whites, the juice from one lemon, and kosher salt and freshly ground black pepper to taste in a food processor. Pulse the ingredients until they're smooth. You'll likely need to pulse the ingredients 3 to 5 times to get the right texture. It should be slightly chunky, not completely pureed.
• Transfer the mixture to a bowl and fold in the water chestnuts. Once the filling mixture is smooth, use a spatula to transfer it to a medium bowl. Add a 4-ounce (115 g) can of water chestnuts that have been minced to the bowl, and gently fold them in.
• Make a small patty with the filling to test the seasoning. When the water chestnuts are incorporated, use clean hands to form a small patty with the filling. You should use approximately 2 tablespoons (17 g) to make the patty.
• Heat 1 tablespoon (15 ml) of canola oil in pan and add the patty. Place a small saute pan on the stove over medium-high heat. Allow the oil to heat for 3 to 5 minutes, and then place the patty made of the filling in the oil.
• Cook the patty until it's browned and drain on paper towel. With the patty in the oil, allow it to cook until it's browned on the first side, which should take 2 to 3 minutes. Flip the patty over, and cook it for another 2 to 3 minutes or until both sides are browned.
• Taste the patty to determine if the filling is seasoned properly. Once the patty is finished cooking, transfer it from the pan to a paper towel-lined plate to drain for a minute. Next, taste the patty to see if you like the filling's seasoning. If necessary, mix in some more salt and pepper. You can mix in more of any other seasonings that you feel are lacking as well. For example, you might add a little more ginger or garlic if you want those flavors to be stronger. If you decide to add more seasonings to the dumpling filling, it's a good idea to make a second patty for tasting to ensure you're happy with the flavors.

SHRIMP SHUMAI

Steps:

• To make the soy-mustard sauce, combine all the ingredients in a small bowl and mix well. Set aside.
• To make the filling, cut the shrimp into bite-size pieces, then roughly chop until the shrimp become almost paste-like but with some small pieces visible. You can also use a food processor, which will give it a smooth texture, but I prefer the more coarse texture you get from chopping by hand. Transfer the shrimp to a bowl and mix with a spatula until the shrimp become very sticky.
• Add the scallions, water chestnuts, and mushrooms to the shrimp and mix well. Then add the following ingredients, mixing well between each addition: lard, sake, ginger juice, sesame oil, and egg white. Finally, mix in the salt, pepper, and potato starch.
• Meanwhile, place the baby bok choy in a bowl and cover with cold water; let it sit for 10 to 15 minutes.
• To assemble the shumai, lay a wonton skin on the counter (cover the remaining skins with a damp towel to keep them from drying out). Place 1 tablespoon of the filling in the center of the wonton skin. (Soak the spoon in water while you're assembling a shumai. This will make it easier to transfer the filling to the wonton.) Hold the wonton skin with the filling with your fingers and gently press the skin to form a small cup. Set the shumai on a cutting board and turn it clockwise while carefully pressing the sides together, creating a tighter cup. Wet a finger with water and use it to gently smooth the top of the shumai. Repeat with the remaining wonton skins and filling.
• To cook the shumai, heat a stove-top steamer over high heat, bringing the water to a boil. Brush the bottom of the steamer basket with a small layer of the vegetable oil and add the shumai, leaving 1 inch of space between each. Cover and cook for 3 minutes, then drain the bok choy and add to the steamer. Cover and cook for 3 minutes longer, or until the shumai are cooked through.
• Remove the bok choy from the steamer and gently squeeze inside a towel to remove excess moisture. Top with a pinch of salt. Place each bok choy in the center of 4 small plates and arrange 6 shumai around it. Garnish the plates with a pinch of black sesame seeds and serve with the soy-mustard sauce on the side.